Zanthoxylum alatum

Timut is a Nepalese pepper, from the same family as Sichuan pepper. It can be found in the markets of Kathmandu where farmers sell it, collected from the mountains of Nepal.

In addition to its similar appearance, Timut, like Sichuan pepper, has the property of numbing the tongue for a short time, but Timut has a very pronounced citrus aroma similar to grapefruit and lemon.

Timut is said to have beneficial effects on the spleen and stomach, lowers blood pressure, acts as a diuretic, and has bactericidal and fungicidal properties.

TIMUT PEPPER FLAVOR

Timut has a mild, lemony-icy flavor that lingers in the mouth for a few minutes and has an anesthetic effect. It smells like citrus, primarily grapefruit.

USE dried berries.

PURCHASE AND STORAGE

Timut Pepper is sold whole or ground at Asian markets and specialty spice shops.

Split berries retain their aroma longer than powder; store in a sealed container.

CULINARY USE OF PEPPER TIMUT

In Nepal, it is used in traditional thukpa dishes, with garlic, ginger, and red onion.

It is excellent for preparing fish and meat, and many use it with chocolate and grapefruit.

It can be used in cocktails, such as Gin and Tonic, for decoration and flavor enhancement.

GOOD WITH all seafood, vegetables, marinades for chicken, duck, dal, chocolate, fruits, and jams.